Quick and easy tofu noodles with pickled cucumber
Serves 2-3
Ingredients
1/2 a cucumber - diced
1 small shallot - thinly sliced
2 tsp sugar
1 tbsp rice wine vinegar
1 tsp chilli oil
300g firm tofu
3 tbsp corn flour
1 tsp white pepper
2 tbsp finely diced fresh ginger
3 garlic cloves - diced
Sauce;
1 tbsp peanut butter
1 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp chilli oil
3 tbsp sweet chilli sauce
2x thin packets of egg noodles
Garnish: sliced Chives
Instructions
Whisk the rice wine vinegar, sugar and chilli oil together in a bowl. Season with salt. Add the cucumber and shallots. Stir and set aside.
Chop the tofu into large bites sized cubes. Mix the cornflour and pepper together. Add the tofu. Toss well to coat.
Whisk the sauce ingredients together.
Chop the ginger and garlic. Set aside.
Heat a large wok with a generous splash of oil, add the ginger, simmer until the ginger is soft, add the garlic and simmer for a further 3 minutes. Using a slotted spoon, spoon the ginger and garlic into the sauce.
Using the same oil, turn the heat to high. Add the tofu and fry until crispy on both sides.
Cook the noodles as per the packet instructions.
Once the tofu is cooked, turn off the heat. Pour in the sauce + 2 tbsp of water and stir to coat the tofu well.
Place the cooked noddles onto a platter, top with the tofu and pickled cucumbers. Discard the pickling juice. Garnish with chives and extra chilli oil.
